This is the kind of chicken you throw together on a regular weeknight, when you want something warm, fragrant, and filling without turning the kitchen upside down. Everything happens in one bowl and one baking dish, and the oven does most of the work.
Ingredients
- 900 g / 2 lb chicken thighs or drumsticks (skin-on or skinless)
- 200 g / ¾ cup thick plain yogurt
- 2 tbsp neutral oil
- 3 garlic cloves, finely grated
- 1 tbsp freshly grated ginger
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chili powder (adjust to taste)
- 1 tsp salt
- Fresh lemon wedges, for serving
Instructions
- Start with the marinade.
In a large bowl, mix yogurt, oil, garlic, ginger, spices, and salt until smooth and deeply colored. - Add the chicken directly to the bowl.
Turn the pieces until every surface is coated. Use your hands — faster, cleaner, fewer tools. - Rest or bake — your choice.
If you have time, let the chicken sit while the oven heats. If not, move on immediately. - Heat the oven to 200°C / 400°F.
Line a baking tray or lightly oil a baking dish. - Arrange and roast.
Place chicken in a single layer, scraping all remaining marinade over the top.
Bake for 35–45 minutes, turning once halfway, until the surface is lightly charred and the meat is cooked through. - Finish simply.
Let rest for a few minutes, then squeeze fresh lemon over the chicken before serving.
Typical Mistakes to Avoid:
- Too much marinade on the tray: thick puddles won’t roast, they’ll steam. Spread it thin.
- Crowding the pan: leave space so the edges caramelize instead of boiling.
- Skipping salt: yogurt dulls seasoning — taste the marinade before adding chicken.
Related recipes: Chicken with Vegetables in Coconut Curry Sauce, Quick Chicken with Sage and Crispy Ham, Antillean-Style Chicken
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